How to make spiced chocolate cupcakes with eggnog icing

Line muffin pans with liners and preheat oven to 350 degrees.

Brew a cup of your favourite coffee

Whisk together hot coffee and cocoa powder until smooth, set aside to cool

In another bowl, sift together flour, salt, baking soda, cinnamon and cloves

In a stand mixer beat the egg, egg yolk and sugar on medium speed until pale yellow in colour.

Add the sour cream and mix until combined, then add the oil and mix until combined.

Add the flour mixture and mix until combined

Add the cocoa mixture and mix until smooth

Fill the cupcake liners 2/3 full and bake for 12-15 minutes or until a toothpick inserted into the centre of a cupcake comes out clean

Allow cupcakes to cool in the pan for a few minutes before transferring to wire rack

Once cupcakes have cooled completely, cream the butter in a stand mixer, then add 3 cups of icing sugar gradually. Add salt, nutmeg, and vanilla and blend before adding the final cup of icing sugar

Add the eggnog 1/2 tablespoon at a time while mixing on medium speed until desired consistency is reached

Fill icing/decorating bag with icing - putting the bag in a cup makes filling it easier!

Start at the centre of the cupcake and ice in a circular motion towards the outside of the cupcake to achieve a rose effect

Enjoy!